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Chocolate Espresso Cupcakes

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Chocolate Espresso Cupcakes

Chocolate Espresso Cupcakes

You can never have too many dessert recipes, so give Chocolate Espresso Cupcakes a try. This recipe serves 24. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 22g of fat, and a total of 398 calories. If you have cocoa powder, baking powder, espresso powder, and a few other ingredients on hand, you can make it. It is a very reasonably priced recipe for fans of American food. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

1
Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
Equipment you will use
Muffin LinersMuffin Liners
OvenOven
2
In a medium saucepan, combine the butter, cocoa powder, chocolate and espresso powder. Cook over low heat, stirring constantly, until the chocolate melts and the mixture is smooth.
Ingredients you will need
Instant EspressoInstant Espresso
Cocoa PowderCocoa Powder
ChocolateChocolate
ButterButter
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Sauce PanSauce Pan
3
Let cool for 20 minutes.
4
In a large bowl, beat the sugar and eggs at medium-high speed with a mixer until fluffy.
Ingredients you will need
SugarSugar
EggEgg
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BlenderBlender
BowlBowl
5
In a medium bowl, combine the flour, salt, baking powder and baking soda. Gradually add to the sugar mixture, beating until combined.
Ingredients you will need
Baking SodaBaking Soda
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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BowlBowl
6
Add the chocolate mixture, stirring until smooth. Stir in the sour cream.
Ingredients you will need
Sour CreamSour Cream
ChocolateChocolate
7
Spoon the batter into the prepared muffin cups.
Equipment you will use
Muffin LinersMuffin Liners
8
Bake until a wooden pick inserted in the center comes out clean, 12 to 14 minutes.
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OvenOven
9
Let cool in the pans for 10 minutes.
10
Remove from the pans and cool completely on wire racks.
11
Pipe or spread Creamy Espresso Frosting over each cupcake. Top with a chocolate covered espresso beans if desired.
Ingredients you will need
Chocolate Covered Espresso BeansChocolate Covered Espresso Beans
EspressoEspresso
FrostingFrosting
CupcakesCupcakes
SpreadSpread
12
In a large bowl, combine the cream and espresso powder, stirring until the espresso powder dissolves.
Ingredients you will need
Instant EspressoInstant Espresso
CreamCream
Equipment you will use
BowlBowl
13
Add the butter and beat at medium speed with a mixer until creamy. Gradually add confectioners' sugar, beating until smooth.
Ingredients you will need
Powdered SugarPowdered Sugar
ButterButter
Equipment you will use
BlenderBlender

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cupcakes works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyExpert
Ready In1 h, 10 m.
Servings24
Health Score0
CuisinesAmerican
Dish TypesDessert
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